Thursday, November 18, 2010

Sweet Potato Scones with Cinnamon Icing

I've been wanting to make pumpkin scones for a while now, and I have three beautiful little sugar pumpkins sitting on my kitchen table calling my name.  I hear you my little orange lovelies, but another orange veggie was yelling a little louder.  I have three massive sweet potatoes and I figured if I could use pumpkin puree in these scones, why not sweet potato?  I love me some sweet potato, and pumpkin spices work just as well with these. And so it was.

These scones are sweet, fluffy and smell amazing. I tweaked the recipe a bit and they turned out gorgeous. They are great on their own, but the cinnamon icing throws them over the edge.  Cuddle up with one of these and a cup of coffee and that's a good morning.  Or, bake these and serve them in a basket without the icing on your Thanksgiving table, they will be absolutely perfect and a good change from biscuits or rolls.  Hope you like them :)

Sweet Potato Scones recipe adapted from Pinch My Salt

2 Cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Cream of Tartar
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/4 teaspoon Allspice
1/4 teaspoon Ginger
6 Tablespoons/90g Butter, cubed and chilled
2/3 Cup Sweet Potato Puree
1/3 Cup Milk or Cream
1/3 Cup Brown Sugar, not packed
1 1/2 t Vanilla Extract

Cinnamon Icing
1/2 Cup Powdered Sugar
1 Tablespoon Milk
1/4 teaspoon Cinnamon

To make sweet potato puree, just quarter a large sweet potato and microwave for 6-8 minutes, then mash really well with a fork.

Preheat oven to 425F/220C.

Combine flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, allspice and ginger.

Combine sweet potato puree, milk/cream, brown sugar and vanilla.

Put chilled butter into flour mixture and mash it up with your hands until its crumbly and evenly distributed without any large butter clumps.

Add flour/butter mixture into wet ingredients and mix it just until its combined.

Turn it out onto cutting board or counter and knead together three times only.  Form into a flat circle 1 inch thick and cut into 8 triangles.  

 Bake on a cookie sheet lined with parchment paper.  15 minutes.  Cool.
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Wednesday, November 17, 2010

Chocolate Pudding

Photo courtesy of  Seattle Weekly

First things first, that's not my pudding.  My pudding got heffered, and I wasn't able to get a decent picture anyway.  Pudding all looks the same, so whatever.

  This pudding recipe is fast and super simple, and you don't need any special stuff to make it.  It tastes almost identical to Swiss Miss and we all know how good that stuff is.  I like it hot with some cream, but let it chill overnight and it's ten times better.  Just remember to place plastic wrap literally on top of the pudding, right up against it.  This will prevent it from forming a nasty skin on top.  No one likes pudding skin.

Chocolate Pudding recipe from

3 Cups Milk, any kind
1/3 Cup Cornstarch
1/3 Cup Cocoa Powder
2/3 Cup Sugar or Splenda
Pinch Salt
3 Tablespoons Butter
1 teaspoon Vanilla

Combine cornstarch, cocoa powder, sugar and salt in a small pot.  Set over medium heat and slowly stream in the milk while whisking.  Whisk continuously until it comes to a boil, which will take about ten minutes.  When it comes to a boil, let it boil while whisking for one minute.  Remove it from the heat and stir in the butter and vanilla.  Serve hot or cover with plastic wrap and chill.
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Thursday, November 11, 2010

English Muffin Bread

I'm in love.  I have made a lot of breads of all sorts, and nothing I've made can touch this one in my opinion.  It's super simple, fast, requires no kneading whatsoever and I highly recommend it for all of you who have never made a yeast bread before.  There is no way to screw this up and you can bake it a lot of different ways.  You can also add whatever you like to it, like cinnamon and raisins, or herbs.  It has a light and airy texture but it's moist and strong.  The crust stayed crunchy overnight which is a huge plus as most breads soften up, and it slices perfectly without breaking no matter how thin.

The original recipe called for using two 8x4 loaf pans, but I used the biggest loaf pan I had, I believe it was a two lb pan.  It turned out gorgeous.  Don't let the picture fool you, this loaf is huge.  I just happen to live in the heffa house and half of it got eaten right out of the oven.  You could make this in muffin tins, small loaves, or even make it into actual english muffins by cooking it in a ring on the stove.  It makes awesome toast, too :)

English Muffin Bread recipe from

5 Cups Flour, divided
2 packs Dry Instant Yeast
1 Tablespoon Sugar
2 teaspoons Salt
1/4 teaspoon Baking Soda
2 Cups Milk, lukewarm
1/2 Cup Water, lukewarm
cornmeal for pan

Preheat oven to 375F/190C

Combine 2 cups flour, yeast, sugar, salt and baking soda.

Add milk and water, combine.

Beat mixture for three minutes.  This is important to get air into the batter.

Stir in remaining flour.  It will be stiff and sticky, that's okay.

Sprinkle cornmeal into greased pan/s and put the dough in, pat it out to fill the pan.

Rise 45 minutes or until the dough rises above the rim by a bit, it may take more or less time depending on the temperature.

Bake 35 minutes.   My bread was done at 25 minutes, so I turned off the oven and let it in there for the remaining ten.  To test the bread, remove it from the pan and tap the bottom.  If it sounds hollow, it's done.
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Tuesday, November 9, 2010

My First Order

One of Svein's co workers was having a birthday party and had me make him a cake and cupcakes for the kids. I used the Liniment Cake that I had posted earlier, only this time I smoothed the icing to make the buttercream look like fondant for a bit of a classier finish.  Simple chocolate cupcakes with vanilla buttercream and sprinkles were the way to go for the kids.  Everything turned out great and everyone enjoyed it.  I like happy customers :)

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Sunday, November 7, 2010

Homemade Vegetable Soup and Herbed Croutons

Ever had Campbell's Chunky Vegetable Soup?  It's good right?  I should know, I ate about 300 can's of it when I was pregnant with Bellamy.  This soup here though blows Campbell's out of the water.  It's super fresh, clean and most importantly, comforting. Including prep, it's ready in well under an hour.  Top it with hot out of the oven croutons and you're good to go.  You can add any veggies you like, the more the merrier. 

Chunky Vegetable Soup recipe adapted from 

1 Cup Onion, chopped
1 Cup Celery, chopped
1 Cup Bell Pepper, chopped
3 Carrots, chopped
8 - 10 Tomatoes, diced large
4 Medium Potatoes, diced large
1 Can Green Beans
1 Can Peas 
1 Cup Tomato Sauce or Tomato Paste mixed with water
3 Cups Chicken Stock
Salt and Pepper to taste
2-3 Tablespoons Sugar
Olive Oil

Cook chopped vegetables in olive oil for about ten minutes, stirring occasionally.  Add potatoes and cook for five minutes.  Add diced tomatoes and cook two minutes.  

Add tomato sauce/paste with water and stir.  Add chicken stock, salt/pepper and sugar.  Taste and adjust to your liking.  Bring to a boil, then simmer 10 minutes.  Make croutons.

Herbed Croutons

Bread of your choice, in the amount of your choice, cubed
Olive Oil

Preheat oven to 350F/175C

I used Rosemary, Ground Coriander, Rubbed Sage, Garlic, Onion Powder, Salt and Pepper.  Cover with a generous amount of olive oil and toss until well coated.  Bake 15 minutes.

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Liniment Cake

This recipe stems from an old Anne of Green Gables where what's her face uses liniment (which is used sort of like lotion) instead of vanilla.  I can't imagine that cake tasted all that good, but this one is awesome.

 This here is my friend Bjørn, the lucky recipient.  It was his 23rd birthday, and every boy needs a cake.  Doesn't he look excited!  The picture lies though, he loved it and had a mini foodgasm when he tasted it.  I wish you could have seen the face he made, it was priceless.

It cuts beautifully and the cakes are dense and very moist. It's supposed to be light and fluffy, but that isn't gonna happen if you use a WAY too big springform like I did.  Wooops.  All's well, I kinda like it better this way.  Fluffy cakes are overrated in my opinion. It looks pretty, tastes awesome and that chocolate frosting is bomb.  I highly suggest you make this one.  It takes about 5 hours start to finish, but it's seriously worth it.

Happy Birthday Bjørn :)

Liniment Cake recipe adapted from Vintage Victuals 

2 Cups Flour
1 1/4 Cups Sugar
1 Tablespoon Baking Powder
Pinch Salt
1 Cup Milk
1/2 Cup (113g) Butter, melted
3 Eggs
2 teaspoons Vanilla

Preheat oven to 350F/175F.  Grease and flour two 8 - 10 inch round cake pans.

Combine flour, sugar, baking powder and salt.  Add milk and melted butter, beat until creamy.

Add eggs one at a time, beating in between.  Add vanilla, beat 3-5 minutes.

Bake 20 - 30 minutes, until a tester comes out clean.  Cool completely.

Chocolate Buttercream Frosting recipe adapted from Vintage Victuals 

 1/2 Cup (113g) Butter, softened
4 Tablespoons Heavy Cream
1 teaspoon Vanilla
3 Cups Powdered Sugar
4 Tablespoons Dutch Cocoa Powder

Beat cream, butter and vanilla together until creamy.

Slowly add sugar, beat until fluffy.  Add cocoa, beat. 

 To assemble the cake:

Place first layer on cake platter or whatever you're going to use. Apply a good amount of frosting to the top and place on the second layer.  Go around the edges of the cakes with a knife to make sure they are even and free of any dry bits.  Repeat this until the fourth layer is on and all cakes are even.

Frost the top of the fourth layer and then continue with the sides.  Use as much or as little frosting as you like, but I say the more the better.  Smooth the cake out and decorate as you like.  

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Gluten and Egg Free Apple Cake

My friend Trond is a very lucky guy. He has not one, but two lovely ladies to cook him food. He requested an apple cake from me, and I did my best to deliver. This was my second ever attempt at gluten free baking and I am pretty happy with the results, for the most part. 

You see I made this cake once before I made it for Trond and it turned out beautifully. Topped with peanut butter frosting it was even better. So what's the problem? Poor Trond here ended up with a cake that was semi sunk and not fully cooked in the center. The culprit? Waaaaaaaaaaay off oven temperature. So sorry my friend, I blame the oven and I promise you a new and much better cake next time. I'll use my oven instead ;) All in all for a gluten free cake, this is a definite winner. Perfect or not, we had a great time making it together and sharing it with our friends, that's what it's all about.  Now, on to the baking. 


Sift together all of your dry ingredients, or cheat like I did and just whisk them together.

Next, find a nice guy and set him to work peeling all those apples.

Combine all of the rest of the ingredients together, and throw in those slave apples.  Pop her in the oven for 40 to 45 minutes.  This next step is the most important.  Ready?

 Oven camping.  Do not underestimate this.  I got caught by Trond and he thought I was weird, but this is a very important ritual.  I swear things taste better if you sit in front of the oven staring at it like you're watching grass grow.  Try it out, you'll thank me.

And we're done.  As you can see Trond was very happy to finally have that cake out of the oven.  I'm glad it made him happy, even if it wasn't the best. To friends!

Gluten and Egg Free Apple Cake recipe adapted from

1 1/2 Cups Gluten Free Flour Blend
1/2 teaspoon Xanthan Gum
1 teaspoon Baking Soda
1 1/2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon Allspice
2 teaspoons Vanilla
1/4 Cup (56g) Butter, softened
1/2 Cup Apple Butter: recipe here
3/4 Cup Sugar
3 Tablespoons Brown Sugar
1 Banana, mashed
3 Tablespoons Milk
4 Apples, 3 grated, 1 diced
Chopped Walnuts, optional 

Preheat oven to 350F/175C

Grease a springform pan.

Combine flour, xanthan gum, baking soda, baking powder, cinnamon and allspice.  Set aside.

Cream butter, add sugars and cream together for two minutes until light and fluffy.
Add milk and mashed banana, mix well.
Add flour mixture in two additions, beating well in between.
Stir in apples, add walnuts if desired.

Bake 40 - 45 minutes or until a cake tester inserted in the center comes out clean.

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Wednesday, November 3, 2010

Dutch Oven Wheat Bread

Some people are terrified of baking their own bread, and I honestly don't understand why.  Most people give the reason as being afraid of yeast.  Yeastaphobes we like to call them.  Fear not my young padawans, I will show you the ways of the Breadi.  Holy shit I am clever and insanely dorky.  Oh well, I think I'm cool.  Moving on!

This here is a very basic, no fuss wheat bread.  The only special equipment you will need for this is a cast iron dutch oven, it can be enameled or not, your choice.  You could use a clay pot or pizza stone as well.  If you are going to use a pizza stone, you will need an oven proof pot to act as a lid as well. 

Combine all of the bread ingredients together and mix them well.  You can use a bowl and elbow grease or a kitchen machine, your choice.  Let this rest for 20 minutes, then knead for ten minutes.  Add flour as you need it just to keep it from sticking to things, don't over do it.  When the dough is soft and elastic, form it into a ball and cover it.  Let this rise for two hours.

A lot of people have trouble determining when the dough is properly kneaded.  The best advice I ever read was that if it feels like a boob, it's done.  So guys, grab the wife.  Ladies, grab your own.  How handy is that?

After it's risen, deflate the dough and shape it how you like it.  I went for a fat loaf shape, but any way you want to put it will work.  You can get all kinds of fancy if you want to.  Once you've shaped your dough, cover it and let it rise for another hour.

While your dough is doing it's second rise, you need to get your oven AND equipment preheated.  You absolutely must preheat your pans!  Set your oven to 500F/260C.  Don't worry about the temperature seeming insanely high, it's crucial to developing a good rise and crust, and I promise your bread won't burn.  If it does, that's all on you buddy.  Go ahead and preheat your dutch oven/clay pot (be sure to soak it first!)/pizza stone.  Make sure to preheat lids as well, and if they have plastic knobs, take them off or cover them with aluminum foil.  

So now the bread has risen, it's all fat and happy and ready to go.  Carefully set your risen loaf on a large sheet of parchment paper sprinkled with flour or cornmeal.  If you like, cut some 1/4 inch deep slits into the bread.  Doing this will cause the loaf to spread out and look pretty.  You can do whatever pattern you want.  Putting a layer of flour on top of the loaf will also create a really artsy look.  VERY CAREFULLY remove the dutch oven and drop your bread into it.  Put the lid on and bake 15 minutes.  

This step is the most important.  Cooking the bread with the lid on creates steam, which is crucial to developing a crust.  Do not be tempted to remove the lid any sooner than 15 minutes.  After the 15 minutes are up, carefully remove the lid.  Lower the temperature to 450F/230C and bake for an additional 15 - 20 minutes.  Carefully remove the loaf from the pan and cool completely.  That's it!  You can do this with absolutely any bread recipe you would like, you will get amazing results no matter what.  Ciabatta is perfect for this method, you will get an amazing crust and crumb. 


Basic Wheat Bread

1 1/2 teaspoons Insant Yeast
1 1/2 Cups Lukewarm Water
3 Tablespoons Olive Oil
4 Tablespoons Honey
3 1/2 Cups Coarse Wheat Flour, plus more for dusting
1 1/2 teaspoons Salt
1/4 Cup Sunflower Seeds and Walnuts, optional.

Combine all ingredients.  Mix until well combined and rest 20 minutes.

Knead dough 10 minutes and shape into ball.  Cover and rise 2 hours.

Deflate dough, shape into desired loaf form, cover and rise 1 hour.
Preheat oven to 500F/260C, preheat dutch oven or desired pan.

Place dough on floured parchment, cut slits and dust with flour if desired.  

Carefully place dough into preheated pan, cover with lid and bake 15 minutes.

Reduce temperature to 450F/230C and remove lid.  Bake an additional 15 - 20 minutes.

Remove from pan and cool completely.

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